This delicious Deep Dish Cookie Pie is basically a giant chocolate chip cookie with a perfectly crisp outer crust and a soft goey center making it pure chocolate chip cookie perfection.
Chocolate chip cookies are one of the most wildly popular desserts and this is the ultimate giant chocolate chip cookie with the perfect amount of crispness, softness, sweetness, saltiness and chocolate! Everyone is bound to love this Deep Dish Cookie Pie! This is the dessert my kids request for their birthdays. We enjoy it as is, but it can totally be topped with frosting, whipped cream or vanilla ice cream to suit your taste.
Looking for other easy chocolate desserts? Try this Chocolate Fondue with Fruit, these Chocolate Rice Krispie Treats or these Chocolate Peanut Butter Bars.
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Ingredients
Here's what you need to make a Deep Dish Cookie Pie:
- all-purpose flour
- semi-sweet chocolate chips
- eggs
- butter
- sugar
- brown sugar
- vanilla
- baking soda
- salt
See recipe card for quantities.
Instructions
Here's how to make a Deep Dish Cookie Pie:
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Beat on medium speed for 2 to 3 minutes. Next, beat in the eggs one at a time. Then, add the vanilla extract and beat just until combined.
In a separate bowl, whisk together the flour, salt, and baking soda,
Add the flour mixture to the mixer with the creamed butter and beat on low speed until just incorporated. Then, stir in 1 cup of chocolate chips.
Transfer the dough to the prepared baking pan and press into an even layer. Sprinkle the remaining 2 tablespoons of chocolate chips on top. Bake until the top is lightly browned and no longer shiny and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Place the pan on a wire rack and let the cookie cool completely in the pan. Serve as is, or topped with frosting or a scoop of vanilla ice cream.
Hint: This Deep Dish Cookie Pie is best when eaten within one day of baking it, to prep it in advance, prepare the dough, then refrigerate or freeze until ready to spread into the pan and bake. (See this article for tips on thawing frozen cookie dough.)
Substitutions
Want to substitute an ingredient in Deep Dish Cookie Pie? Here's how?
- All-purpose flour - use an equal amount of gluten-free flour in place of the all-purpose flour.
- Semi-sweet chocolate chips - use an equal amount of milk chocolate chips or M&Ms in place of the semi-sweet chocolate chips.
Variations
Try one of these variations of Deep Dish Chocolate Chip Cookie Pie:
- Nuts - add ⅓ cup of chopped pecans or walnuts to the batter before spreading the dough into the pan.
- S'mores - stir ½ cup mini marshmallows into the batter when stirring in the chocolate chips.
Equipment
This equipment comes in handy when making a Deep Dish Cookie Pie:
- measuring cups
- measuring spoons
- stand mixer or hand mixer
- wire whisk
- 9" round cake pan
Storage
Store this Deep Dish Cookie Pie in an airtight container on the counter for up to 4 days or in the freezer for up to 3 months.
Top tip
Keep all of the ingredients for this recipe on hand so that at any moment you can easily whip up this Chocolate Chip Cookie Pie.
FAQ
A chocolate chip cookie pie tastes like a giant crisp and gooey chocolate chip cookie.
Related
Looking for other easy dessert recipes like this? Try these:
Pairing
Serve this Deep Dish Cookie Pie after one of these dinner recipes:
Recipe
Deep Dish Cookie Pie
Ingredients
- 8 Tablespoons butter room temperature
- ⅔ cup brown sugar
- ⅓ cup granulated sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 2 Tablespoons semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Then, grease a (9-inch) round cake pan with oil or butter and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar. Beat on medium speed for 2 to 3 minutes. Next, beat in the eggs one at a time. Then, add the vanilla extract and beat just until combined.
- In a separate bowl, whisk together the flour, salt, and baking soda,
- Add the flour mixture to the mixer with the creamed butter and beat on low speed until just incorporated. Then, stir in 1 cup of chocolate chips.
- Transfer the dough to the prepared baking pan and press into an even layer. Sprinkle the remaining 2 tablespoons of chocolate chips on top. Bake until the top is lightly browned and no longer shiny and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Place the pan on a wire rack and let the cookie cool completely in the pan. Serve as is, or topped with frosting or a scoop of vanilla ice cream.
Notes
Nutrition
Food safety
- Never leave cooking food unattended
Shannon
Just so stinkin’ good!